Avocado Soup

Chilled soups are wonderful in the summertime, and they tend to be incredibly easy to prepare. This spicy, creamy avocado soup is no exception. Avocado soup
Yield 4 servings
Time 15 minutes
  • knife
  • blender (able to crush ice)
  • spoon
  • large frying pan
  • paper towels
  • 4 bowls
  • ladle
  • 3 limes, halved
  • 3 c ice water
  • 3 avocados, halved and pitted
  • 1 clove garlic, minced
  • ½ small jalapeño pepper with seeds, chopped
  • 1 t coarse salt
  • 2½ T olive oil
  • 1 large flour tortilla
  • vegan sour cream (garnish)
  • fresh herbs (parsley, basil, cilantro), chopped (garnish)
Directions Cut half of one lime into wedges and set aside.

Squeeze the other 2½ limes into blender and add ice water, avocado (use a spoon to scoop out the flesh), garlic, jalapeño, and salt. Blend until smooth and place in refrigerator.

Heat oil in pan over medium heat. Cut the tortilla into strips and fry about 2 minutes, until crunchy. Place on paper towels to drain and sprinkle with salt.

Ladle soup into bowls and place a spoonful of sour cream in the center of each. Add tortilla strips and sprinkle with herbs.

Serve immediately, with lime wedges on the side.


Vegetarian cookbook


Adapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour, in which it’s called "Chilled Avocado Soup with Lime and Jalapeño."

Buy it: Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
Chilled avocado soup